Easy No Bake Blueberry Cheesecake Recipe - Perfect Summer Dessert!

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta is lower in fat and provides a similar texture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in calories and adds creaminess.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and has a lower glycemic index.

gelatin

🥗Healthier: agar-agar

💰Cheaper: pectin

Agar-agar is plant-based and suitable for vegetarians.

In a medium saucepan, combine water and freshly squeezed lemon juice, sugar, and cornstarch while off the heat.

Stir until cornstarch is dissolved, then set over medium heat, stirring constantly for about a minute until thickened.

Add blueberries and cook for about five to six minutes, stirring gently until they release juices and turn syrupy.

Remove from heat and let cool to room temperature, transferring to a different bowl to speed up cooling if desired.

For the crust, crush graham crackers to make about 1 and 3/4 cups crumbs, either in a large ziploc bag with a rolling pin or in a food processor.

Add 1 tablespoon of granulated sugar and 1/2 cup melted butter to the crumbs, stirring until evenly moistened.

Line a 9-inch springform pan with parchment paper and press the crumb mixture evenly into the bottom and slightly up the sides.

Freeze the crust for about 15 minutes or refrigerate for 30 minutes.

In a large mixing bowl, combine softened cream cheese and 1 cup sugar, beating with an electric hand mixer on medium-high speed for about three minutes until fluffy and smooth.

Add 1 cup sour cream and some freshly squeezed lemon juice, beating for another minute until well incorporated, scraping down the sides as needed.

In a second large mixing bowl, add 1 cup cold heavy whipping cream and beat on medium-high speed for about three minutes until thick and whipped, but not overbeaten.

Fold the whipped cream into the cream cheese mixture gently with a spatula until well combined, scraping the bottom of the bowl as needed.

Add half of the cheesecake batter over the chilled crust and spread it out evenly to the edges.

Spoon 1/4 of the blueberry sauce over the first layer of cheesecake and create a swirl using a wooden skewer or similar tool.

Add the remaining cheesecake mixture in dollops and spread it evenly to seal the edges.

Dot the top with another 1/4 of the blueberry sauce and create another swirl pattern with the skewer.

Cover and refrigerate the cheesecake for at least six hours, preferably overnight, to set.

Once set, loosen the cheesecake from the pan with a thin knife and release the springform.

Transfer the cheesecake to a serving platter, removing the parchment paper if desired.

Slice and serve, topping with remaining blueberry sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens